The world’s mine oyster according to Falstaff in Shakespeare’s play The Merry Wives of Windsor. Of course in New Orleans, we know all about the oyster and how delicious they are. This week, two oyster recipes from two fine French Quarter restaurants. The first one is Acme’s take on Drago’s signature oyster dish, Chargrilled Oysters.
24 freshly shucked Oysters on the Half Shell
1 pound (4 sticks) salted Butter
2 tablespoons fresh Lemon Juice
1 tablespoon Worcestershire Sauce
2 bunches Green Onions, finely chopped
20 cloves Garlic, puréed
1 teaspoon crushed Red Pepper
3 tablespoons fresh Thyme, finely chopped
3 tablespoons fresh Oregano, finely chopped
2 tablespoons Creole Seasoning
2 ounces White Wine
1 cup grated Romano Cheese
1 loaf French Bread
In a large saucepan, melt 2 sticks of butter over medium heat. Add lemon juice, Worcestershire sauce and all seasonings. Cook for 2 minutes, then stir in white wine.
Continue stirring ingredients constantly and remove from heat when green onions wilt. Allow to cool for 3 minutes. Add remaining butter and blend until fully incorporated.
Heat grill to 350℉. Place oysters on grill. When the oyster liquor begins to bubble, ladle 1 tablespoon sauce on top of each, then top with 1 tablespoon Romano cheese. Allow cheese to melt. When oysters brown slightly at the edges, remove from grill and place on a heat-resistant plate. Top each with an additional tablespoon of butter sauce and serve immediately with French bread for dipping.
Good cooking, Good Eating and Good Living!!!